Grilled Lemon Herb Chicken with Roasted Vegetables

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (available in the quality meats section)
• 2 lemons (fresh produce section)
• 3 cloves garlic, minced (fresh produce section)
• 1/4 cup olive oil
• 1 teaspoon dried oregano (spices section)
• 1 teaspoon dried thyme (spices section)
• Salt and pepper to taste

For the Roasted Vegetables:

• 2 cups baby carrots (fresh produce section)
• 2 cups broccoli florets (fresh produce section)
• 2 cups bell peppers, sliced (fresh produce section)
• 1 red onion, cut into wedges (fresh produce section)
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary (spices section)
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine the juice of 2 lemons, minced garlic, 1/4 cup olive oil, dried oregano, dried thyme, salt, and pepper.
   • Add the chicken breasts to the bowl, ensuring they are well coated with the marinade.
   • Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
2. Prepare the Vegetables:
   • Preheat your oven to 400°F (200°C).
   • On a baking sheet, toss the baby carrots, broccoli florets, bell peppers, and red onion with 3 tablespoons of olive oil, dried rosemary, salt, and pepper.
   • Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
3. Grill the Chicken:
   • Preheat your grill to medium-high heat.
   • Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has nice grill marks.
4. Serve:
   • Plate the grilled lemon herb chicken alongside the roasted vegetables.
   • Garnish with lemon slices and fresh herbs if desired.

Enjoy this healthy and delicious meal made with fresh ingredients from Jumbo Fresh Supermarket! Bon appétit!